Step 1

In a large bowl, mix the flour and baking powder together.

Step 2

In another bowl, mix the wet ingredients and the salt together.

Step 3

Add the dry ingredients to the wet ingredients. Whisk until there are no dry spots. Do not overmix as we do not want to work the gluten— we want a light airy dough!

Step 4

Transfer the batter to an easily pourable container.

Step 5

Heat the takoyaki pan on medium heat. Once the pan has come up to temperature, drizzle in 1tbsp of oil. Drop the heat to low.

Step 6

Fill the spheres with the batter. It’s good to overfill the pan and have excess dough on top. If we only fill up to the crevice, it’ll only be enough dough for half the sphere. The biggest mistake people make is underfilling it which makes sad deflated balls.

Step 7

Add the octopus, beni shoga, scallions, and tenkasu.

Step 8

Using a metal chopstick or skewers, flip the takoyaki ball by 90 degrees. Repeat for rest.

Step 9

Keep flipping 90 degrees until the takoyaki balls are golden brown. This should take between 10-15 minutes depending on what pan you’re using!

Step 10

Transfer onto a plate and top with sauce, mayonnaise, katsuobushi, and aonori! Enjoy!!